Sheet Pan Steak Fajitas
Looking for an EASY, DELICIOUS and QUICK week night family dinner? HERE IT IS – this YUMMY meal cooks on one sheet pan making clean up a BREEZE! My family just LOVES these steak fajitas!
Ingredients
- 2 lbs skirt (or flank steak), diced into 1 inch pieces
- 1 large red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 4 1/2 tsp ground chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne powder
- 1 Tbsp Hepp’s Lime Sea Salt
- 1 Tbsp Stock Market Garlic Extra Virgin Olive Oil
- 1 Tbsp Stock Market Cilantro + Roasted Onion Extra Virgin Olive Oil
- 2 Tbsp fresh lime juice
- 3 Tbsp green onions, finely chopped
- Corn tortillas (or flour), for serving
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
- Cilantro Lime Jasmine rice, for serving (MY FAVORITE – find this recipe under our recipe tab too)
Directions
Preheat the oven to 375F. In a large bowl, add steak, bell pepper and onion.
In a small bowl, add all of the spices and Hepp’s Lime Sea Salt, whisk to combine.
Drizzle Garlic Extra Virgin Olive Oil, Cilantro + Roasted Onion Extra Virgin Olive Oil and 4 tablespoons of the fajita spice mixture onto the steak and vegetables; toss until well coated.
Let sit at room temperature for at least 20 minutes, allowing it to form a dry glaze of sorts.
Line a sheet pan with parchment paper and spread steak and vegetables into single layer. Bake until steak is cooked and browned on the outside, about 10 to 12 minutes. Stir once halfway through cooking.
Just before serving, toss steak and vegetables with fresh lime juice and green onions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and Cilantro Lime Jasmine rice.
Enjoy!
